Evan Schoff is a Restaurant General Manager (RGM) for our Taco Bell in Houghton, MI who was drawn to food management at a young age.

When Evan was just eight years old, he watched a mother-figure in his life managing concession stands in his community, and felt inspired.

“I just kind of fell in love with making people happy by putting something that tastes good in their bellies,” he says.

That formative experience set the stage for a future in the service industry. “I’ve been working in kitchens since I was 14 years old,” he shares. He then managed his first kitchen at 18.

Evan also has an impressive background in social services, preparing adults with special needs for getting jobs in the community. Evan says this experience has given him the skills to be able to understand someone’s learning style and adapt as their leader —  an invaluable asset as an RGM!

The minute that we’re not growing and achieving, I don’t think we’re living.

Evan Schoff, RGM

This U.P. Kid is Is Moving Up!

Born and raised in Escanaba, MI, Evan was thrilled with the opportunity to move to Houghton, MI. “It’s just a beautiful place to live,” he shares.

He joined Border Foods in 2022 of which he says, “my life was changed from there.” 

Evan’s favorite part of his job is the variety. “I never get bored at this job,” he says.

There’s always something to grow and achieve.

Evan Schoff, RGM

Evan’s crew is all about teamwork, inside and outside of the restaurant. Only about one-third of his team members have cars, he says, so it’s not uncommon for people to carpool to work. Speaking of cars, while oil changes and tire replacements aren’t officially part of the RGM role, Evan has performed both to help out members of his team!

“We’re family,” he asserts. “We treat each other with the love that we would to our own family.”

Evan’s career goal is to become an Above Store Leader (ASL). “I would love to grow in this company,” Evan shares. “To put that spark that’s in my store into other stores.” We’re lucky to have this kind of passion igniting our teams! 

Restaurant General Manager (RGM) Hamdi Abshir started with Border Foods Taco Bell when she was just 16 years old, in part, because our Northtown Mall restaurant in Blaine, MN was close to her home. Nine years later, she’s still going strong! 

Hamdi joined as a team member and quickly moved up to a Shift Lead and then Assistant General Manager (AGM), before scoring the RGM role. And she did a lot of growing along the way. “A lot of the people I’ve met I feel like have turned me into the person I am today,” Hamdi says.

I see [work] as a place where I can check my worries at the door and just go in and have a great day.

Hamdi Abshir, RGM

As an RGM, Hamdi is responsible for interviewing, scheduling, training, and of course, making the delicious tacos and burritos Taco Bell is known for.

“My personal philosophy is to take pride in your work no matter what it is,” Hamdi says.

Team Spirit & Support

Aside from the variety of work, Hamdi also appreciates Border Foods’ competitive wages, benefits and unfailing support. “When you work in our company, the first thing people will say is, ‘whenever you need me, I can help you,’” she says.

Which aligns with the advice Hamdi gives to future leaders: “Be there for your team because they’ll be there for you.”

This is something Hamdi experienced firsthand recently. Upon reaching an important life milestone — purchasing her first home — she says her boss was one of the people proudest of her achievement. 

“They’re all really celebratory,” she says of her entire team at Northtown Mall.

“It’s a good feeling to know you can try as hard as you can, but there are people who will cheer you on even if you fail,” Hamdi shares.

There’s always something this job can teach you.

Hamdi Abshir, RGM

As for the future, Hamdi has her sights set on the Training Manager role. “I really like developing people and showing them what they’re capable of,” she shares. We’ll be here cheering you on along the way!

Dominic Pagan is the Restaurant General Manager (RGM) for Border Foods’ Taco Bell restaurant in Byron Center, MI. You could say he grew up with Taco Bell, having started with us at 16 years old. 

Dominic was having lunch at Taco Bell with his dad when they learned that the restaurant was out of his favorite menu item. When asked by a team member what they could do to make up for it, Dominic’s dad said, “Get this kid a job.” And just like that, a career in quick service was born!

“I’ve been with Taco Bell for 13 years now,” Dominic says.

Pursuing A Passion

Dominic’s career trajectory can be described as a steady climb. He worked at the Grand Rapids, MI Taco Bell through high school, and was promoted to a Shift Lead at age 18. From there, he made a swift transition to the management track, working as an Assistant General Manager (AGM) and then RGM. Two of his stores were restaurant training locations, which Dominic quickly learned is where he shines.

“That’s really my passion right there: training and developing,” he shares.

Dominic says his appreciation for Border Foods stems from the fact that he has consistently found a welcoming family atmosphere in the workplace. He was also motivated to work hard early on by good feedback from management that helped grow his confidence on the job. The job perks don’t end there! 

Great benefits here, great bonuses.

Dominic Pagan, RGM

Dominic acknowledges that generous benefits are a driving force in his loyalty to the company. “That’s huge for me and huge for my family,” he says.

Dominic’s wife, five-year-old son and two-year-old daughter are a big influence on him bringing his best self to the job every day.

“Obviously they’re my whole life,” he gushes. “Really big motivators for me to do the best I can.”

Sparking Joy

Part of being the best for Dominic means making sure the people on his team find joy in their work. “I like to make sure people enjoy their job,” he says.

I try to make sure there’s a good work–life balance for everyone.

Dominic Pagan, RGM

As for his future with Border Foods, Dominic has his sights set on continued growth. He’s currently focused on empowering his team to lead the restaurant, in order to give him the freedom to be more accessible to the company and other Taco Bell locations, as needed.

Dominic’s long–term goal is to grow into a developing role in the Area Coach (AC) program. “That’s definitely what I’m striving for,” he shares. We can’t wait to read the next chapter in your Border Foods story!

 

Jose Jimenez immigrated from Mexico to the U.S. when he was 26 years old. Of all the places he could land, he says he came straight to Minnesota at the prompting of a friend. Once he got to here, everything just fell into place.

Jose joined Border Foods in March 2006 as a Cleaning Captain at our Woodbury Taco Bell, where relatives of his already worked. Today, this great guy leads the very same restaurant where he started 18 years ago, serving as Woodbury’s Restaurant General Manager (RGM). 

It’s happiness, it’s joy for me to go to work. 

Jose Jimenez, RGM

“When I first came, I don’t speak any English,” he shares. “People talk to me and I have no idea what they say … but you know, it was a good challenge to me.”

He says he picked up right away on how great Border Foods treated its people.

“I feel like family all the time,” Jose says. And he wanted to be a part of it! 

Despite the language barrier and initial lack of local connections, Jose says that his co-workers and bosses at Border Foods have always been very supportive, pointing out his potential and encouraging him to climb higher.

Tempted By Tacos

Jose started making tacos about a year after joining the company — and according to him, it was about time! He remembers being frustrated that he wasn’t being given a chance to learn and then, someone on the team called in sick.

“I really, really want to make food because it looks so cool,” he remembers. “People … working with their hands and be able to, to serve others.” 

Jose got his big chance and never looked back. He became a Food Champion and eventually, got promoted to Shift Lead and Assistant General Manager (AGM). And then, he hesitated. He didn’t want to become an RGM at first; he was concerned about the extra responsibility and pressure. As an AGM, he says, he could still leave work at work.

Ready To Be RGM

As a loyal, hard working leader, it seems Jose couldn’t resist that next promotion forever. He became RGM at Woodbury six years ago and in his words, it’s been “life changing” for his family.

Once Jose became manager and received a pay upgrade, he says his wife was able to stop working to stay home with their kids. But, he admits, it’s not all about the money. Jose shares that he was once pursued by another company that tried offering him higher pay, but he’s found something special at Border Foods.

“It was about the way that Border Foods treat[s] me,” he says. “That they always like, always care about me, they know my wife by name ...” 

And now, Jose, passes on that care to his team. He says he enjoys talking to people, relating to them and genuinely cares. He’s met many friends through work, and feels close to our other restaurant leaders. 

And his hard work and attention to others has paid off! Jose has now traveled on our “Best of the Best” (BOTB) reward trip five times!

Living His Best Life

To win the BOTB trip, a restaurant needs to achieve certain metrics as a team. It’s one way we try to show our sincere appreciation for folks like Jose.

“The trip is amazing, you know,” Jose says. “It feels like all the work you do over the year in some way, it’s paid off.” 

Even though BOTB is all about the metrics, Jose indicates that the second time around becomes more natural.

“We were not looking for a number, we were working and enjoying what we’re doing, and the reward came along,” he shares. “That was the best part … it just came together, the work we did.”

I’m enjoying working for Border Foods … this is one of my best experiences in my life.

Jose Jimenez, RGM

The best part for us is, Jose seems genuinely happy in his role. He says that he can see himself staying put as a manager for the rest of his career.

“Not many people can say they enjoy what they’re doing,” he says. “I’m happy to get up at four o’clock in the morning, every day, and go to work.” And we’re happy to have you, Jose!

 

Here at Border Foods, we’re proud to provide opportunity to team members of diverse backgrounds and nationalities throughout our many Taco Bells. Meet Shift Manager Vanessa Green, who knew little English when she joined our company 24 years ago. Now, she’s essential to restaurant operations at our Edinburgh Centre Taco Bell in Brooklyn Park, MN.

Taco Bell is my second home.

Vanessa Green, Shift Manager

Vanessa has been an incredible asset to her restaurant team while leading with a warm smile, positivity and engaging attitude. Early in her career, she quickly became one of the fastest on the line pulling together food orders while greeting guests by name. Her teamwork and work ethics are phenomenal!

In honor of this fast food veteran, here are some fast facts about Vanessa!

Year hired: 2000
Years of service: 24
Referred by: Older sisters
First location: Rogers, MN
First job: Making tacos on the line
Currently at: Edinburgh Centre, Brooklyn Park
Typical shift: Morning
Fave part of job: Working on the line
Team strengths: Helpful, works together
Her boss: Very nice!
Appreciates: Training, instructions, opportunities
Fave menu item: Cheesy Gordita Crunch
In her own words:
“The company is excellent.”
“I’m happy in my job.”

Susanna “Susy” Gonzalez is an Assistant General Manager (AGM) for Border Foods’ Maple Grove, MN Taco Bell location who boasts 22 impressive years of service to the brand. We simply had to sit down with Susy and figure out her recipe for career success!

Susy began working as a crew member at our Brooklyn Center, MN location. After only one month on the job, she was well on her way up the career ladder and got promoted to manager. Three months later, she became an AGM. Susy worked at a couple other Twin Cities Taco Bell restaurants before settling in Maple Grove over six years ago.

Before joining Taco Bell, Susy worked in the hospitality industry, so she knows a thing or two about working with people. What sets Border Foods apart, Susy shares, is the training we offer our employees, as well as our family atmosphere.

I believe Border Foods cares about all [of] their employees.

Susy Gonzalez, AGM

Family Friendly Culture

The family atmosphere is something Susy strives to maintain with her team. “When I come in, I hug everybody and when I leave, I hug everybody — no matter what,” she says. “I treat them like family.”

As a manager with a natural inclination to be a hard worker, Susy leads by example. She knows it makes a big difference when the team all works together.

“If they see me working hard, they will do the same thing,” she says.

Susy also makes an effort to make sure her team feels appreciated. Every month, the Maple Grove location has a party for their crew as a way of saying “thank you” for a job well done.

“We appreciate all [of] the hard work they are doing for us,” she shares.

It’s the best place to work.

Susy Gonzalez, AGM

Opportunity Is Knocking

Susy cites Border Foods’ many opportunities for career advancement as another item on the pros list for company loyalty. She has three team members currently training to move up to management roles!

If the saying, “we rise by lifting others” is true, then Susy is definitely in the right place! “I just love to work for Taco Bell,” she says. And we love having you as part of the team, Susy!

 

 

 

Market Training Manager (MTM) Maria Flores has been with Border Foods for 27 faithful years, spending a third of that time leading one of our most challenging restaurant locations (Franklin and Cedar avenues, now closed).

Maria began her career with Taco Bell in California and says that it’s the promise of more opportunity that moved her with the brand to Minnesota in the ’90s.

And opportunities are what she landed! A young, eager Maria started as a team member at our South Minneapolis location on 41st Avenue and Lake Street. About six months later, she was promoted to Shift Leader. Then, when the manager position became available, she says it was hers if she could prove to company leaders that she was ready to run a restaurant on her own. If not, there was still the Assistant General Manager (AGM) position. 

From the time I started, there was opportunity.

Maria Flores, MTM

Not surprisingly, like many of our people who feel supported to climb higher, Maria rose to the occasion and took on Franklin’s Restaurant General Manager (RGM) role. She stayed at that level of management until her recent promotion to MTM. To her, the career ascension seemed “very fast,” as she skipped the entire AGM rung on our career ladder.

Through every transition, Maria says she’s always liked working with different types of people and guests, which now seems like a foreshadowing of what was to come!

The Frenzy At Franklin

Maria is a revered restaurant leader at Border Foods — and she’s earned all that admiration! After all, she managed our now shuttered Franklin Taco Bell for over a decade. As the story goes, she carried the Franklin location through an unreal number of challenges: the period of unrest following George Floyd’s death, the day-to-day business impacts of a pandemic, increasing homelessness and drug use on the sidewalks outside, and ongoing safety concerns for both employees and guests.

She says the neighborhood setting wasn’t always like that: “It was fine at the beginning.” But eventually, it all became a lot to juggle!

“It was a challenge to be running that store,” she says. “It was bad … people, you know, hanging around the store … people sleeping outside doing drugs …”

Ironically, she says the Franklin team managed to maintain pretty good metrics for the company despite increasing concerns about the area and changing demographics.

But Maria stuck around. To her, Border Foods is a great company with great benefits. And that matters! Health care and bonuses have been important to her. Maria also mentions the significance of being recognized for achieving restaurant goals. Yes, we like to treat high performers with reward trips! 

It’s a very cool company, a lot of benefits … you feel like you are working with family around.

Maria Flores, MTM

When company leadership decided to finally close the Franklin Taco Bell, eight of Maria’s team members followed her to the next restaurant. It’s a testament to Maria’s leadership that she’s humbled by. Colleagues followed her to our Highway 7 location for training and then to a brand new restaurant at Holiday Lane in Eagan, MN, where she transitioned from RGM to MTM in March.

Holiday Lane opened in 2022 and Maria says it’s beautiful. There’s still room for additional development in the area, but currently there’s a Holiday gas station, Amazon warehouse and Minnesota Vikings’ TCO training facility nearby. 

Change Is Good

Maria says the Holiday Lane location serves up tacos to a very “nice crowd.”

“I’m more happy than what I was before,” she shares candidly. Maria enjoys her new role and says her main goal is to win the Best of the Best trip again. We say, go for it!

Manager Brandan Wagner’s year is off to a pretty saucy start. Fresh off the plane from Cancún, Mexico (our treat!), Brandan has been flying high in recent months with extra attention and recognition from within the company.

Brandan is Border Foods’ GM of the Year, which earned him a coveted spot in Cancún for our annual all expenses paid “Best of the Best” (BOTB) reward trip. Part of his recent success has been in transforming an underperforming restaurant into a training location, he shares. Training restaurants provide a safe space for to train our people internally for the next level up in their careers.

As for BOTB, the trip was a blast. For Brandan, it was his first trip out of the country! “This is freakin’ awesome … it’s amazing,” he gushed mid-trip. 

At Border, we believe everyone deserves a break.

And, we give credit where credit is due! We’ve made internal recognition super easy with our new online form. Anyone at any location can now give a “shout out” to co-workers or supervisors by simply taking the time to submit feedback.

About Brandan

Brandan joined Border Foods in 2019 when our company acquired the Quad Cities market. He’s been with the Taco Bell brand since 2003. Today, he serves as Restaurant General Manager (RGM) for our Bettendorf, IA Taco Bell, which is one of about 13 Border Foods’ Taco Bells in the Quad Cities. Thanks to his time in Cancún, he can now add “Best Dressed Male” to his list of recent accolades, one of several “on the fly” awards created during the trip to dial up the fun factor. 

We’re Taco Bell, we live más …

Brandan Wagner, RGM

Nicole Terry began her career with Taco Bell as a crew member in 1996 at the age of 19. After a brief hiatus, she returned in 2019, shortly after welcoming a baby. Nicole did a lot of growing up during those years away, and it’s safe to say Border Foods did, too! Border owned just 81 stores when Nicole stepped away and now we’re up to 240 locations!

One thing that hasn’t changed about Border Foods? “It’s still very family–oriented,” Nicole shares.

Not a surprise, given that “family” is one of our core values! Nicole says the main reason she returned to the company was because of the culture — something Border Foods has worked hard to build over time.

Hands-on Approach for This Coach

As an Area Coach (AC) for Area 4, Nicole is responsible for six stores throughout Minnesota, including Border Foods’ history-making Defy Taco Bell in Brooklyn Park.

Nicole is excited to have the opportunity to continue to develop her team in 2024. As a leader, she prides herself on walking her team through new processes and describes herself as “hands on.”

I would rather teach you how to get there than just tell you to get there.

Nicole Terry, Area Coach

Before becoming an AC, Nicole was a training manager for many years with Border Foods, and that training instinct still kicks in for her. Knowing the proper way to manage a restaurant is the key to building a healthier business and Nicole says confidently, “I’m gonna show you how to get there.”

TJ Wegler is a repeat hire at Border Foods. He worked for us a decade ago, left to explore other opportunities in restaurant management, and then returned in the midst of the pandemic. He‘s now RGM of our Osseo, MN Taco Bell on the border of Osseo and Brooklyn Park.

TJ can tell you exactly what drew him back to Border Foods in 2020 — it was a career defining moment! He read an article that claimed “GMs at Taco Bell were making six figures,” he says. It made an impression on him and he thought, I’m doing this all wrong. 

“I switched from my old restaurant and got [back] into the Border Foods family,” he recounts. “And then my salary went up, you know, a large percentage year over year.”

Not bashful to admit that compensation triggered the move (we offer competitive pay and attractive benefits), he goes on to share that his decision was also based on the fact that he already knew our company and what we stand for (see our core values).

The company’s great, love them. Love all my bosses.

TJ Wegler, RGM

What’s Not to Love at Border?

TJ is also very complimentary about his people. He’s proud of the Osseo team’s commitment to being on time, performing the work, keeping the restaurant clean, and going “above and beyond.”

“I’m very happy,” he says. “I’m probably the most happy I’ve been in a long time.”

Having taken a brief reprieve from employment with us, TJ’s satisfaction with being part of the Border family again is evidenced by more praise. 

“I think that the upper management is a lot more understanding than my previous experiences,” he says. “They actually get to know you, they care about you … and I think there’s value in that.” 

For TJ, it starts with greeting his team members and showing everyone respect. After all, it’s our managers that drive the culture.

We’re all in this together — as a family.

TJ Wegler, RGM

“You could have the worst metrics … terrible customer service …” he explains. “Get the right people, the right culture, the right attitudes — everything else just falls right in line.”

For TJ, having the right people in place and seeing his restaurant perform well has proven personally rewarding. It’ll be his second time attending the company’s annual “Best of the Best” (BOTB) Mexico trip in April, which he asserts is an actual vacation focused on rest and relaxation not “shop talk” and all-day workshops.

After the trip, TJ looks forward to what’s next. He’s confident 2024 is going to be a good year — “we’re gonna crush it,” he says. Join the team and be a part of it!